CELERY SEED BREAD
This quick, easy bread is a family favorite with just about any Italian meal.-Norma Erne, Albuquerque, New Mexico
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine butter, celery seed, paprika and parsley flakes, stirring well to blend. Spread on cut sides of each roll. Place on baking sheet; broil until golden brown.
Nutrition Facts : Calories 275 calories, Fat 19g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 415mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
CELERY SEED BREAD
Make and share this Celery Seed Bread recipe from Food.com.
Provided by tuttifrutti1
Categories Breads
Time 15m
Yield 8 slices
Number Of Ingredients 5
Steps:
- In mixing bowl, combine butter, celery seed, paprika and parsley flakes, stirring well to blend.
- Spread on cut side of each roll.
- Place on baking sheet.
- Broil until golden brown.
Nutrition Facts : Calories 137.1, Fat 9.6, SaturatedFat 5.7, Cholesterol 22.9, Sodium 164.6, Carbohydrate 10.7, Fiber 0.5, Sugar 1.4, Protein 2.2
CELERY BREAD
Popular side dish served with Lake Erie Perch and Pickerel at Erie Beach Hotel in Port Dover
Provided by Marci
Categories Bread
Number Of Ingredients 3
Steps:
- Cut crust off all sides of bread including the bottom. Slice lengthwise through the middle, then into sections ending with about 10 cubes.
- Melt butter. Stir in celery seeds.
- Brush liberally over all surfaces of each cube. Sprinkle more celery seed over any areas that have little seeds.
- Put bread cubes back into plastic bag and seal up tightly. Refrigerate over night or at least all day for best results.
- Arrange cubes in a bundle in a baking dish. Allow them to fall open to expose as much area as possible.
- Bake on the centre rack of a preheated oven at 400° for about 10 minutes or until bread is lightly toasted.
CELERY-CELERY-CELERY BREAD
Freshly baked bread is always a winner. Try this three celery bread that's made with celery seeds, fresh celery and fresh celery leaves. You will be surprised by how delicious and moist this bread comes out. 203
Categories Yeast Bread Machine Oats Yeast bread
Time 1h
Yield 16
Number Of Ingredients 28
Steps:
- Add all the ingredients in the onler listed. Select white bread and push "Start. Incorporating multiple forms of celery for flavor and food value creates an enticing bread to slice for sandwiches or as a meal accompaniment.
Nutrition Facts :
COUNTRY BREAD (PAIN DE CAMPAGNE)
The addition of rye flour, which is common in many hearty French breads, gives the bread great color and texture, and a fine crust.
Provided by swissms
Categories Yeast Breads
Time 3h35m
Yield 3 loaves, 18 serving(s)
Number Of Ingredients 11
Steps:
- Starter:.
- Mix water and honey in medium bowl. Add yeast; stir to dissolve. Let stand until foamy, 10 minutes. Add 1/2 cup rye flour and 1/2 cup bread flour; stir to combine. Add remaining 1/2 cup rye flour. Mix in enough bread flour to form shaggy mass that can be worked with hands. Turn out starter onto floured surface; knead 3 minutes, adding more bread flour if too sticky to work. (Starter will be doughlike in texture at this point.)
- Sprinkle 1 tablespoon bread flour in medium bowl. Add starter dough to bowl. Cover with plastic; let stand at room temperature overnight (starter will lose its shape and spread to a thick batter).
- Bread:.
- Place 1/4 cup warm water in small bowl. Sprinkle yeast over; stir to dissolve. Mix 3 cups bread flour and rye flour in bowl of heavy-duty mixer fitted with dough hook. Add yeast mixture and remaining 2 1/2 cups warm water; mix on low speed to blend. Add 1 cup bread flour; beat 4 minutes. Add enough bread flour to form shaggy mass; beat 4 minutes. Add salt and starter; continue mixing until dough pulls away from sides of bowl, adding more bread flour if too sticky to form dough, about 5 minutes.
- Turn out dough onto lightly floured surface; turn to coat. Transfer dough to large bowl. Cover with kitchen towel. Let rise at room temperature 1 hour.
- Generously flour 1 heavy large baking sheet and 1 heavy medium baking sheet. Punch dough down. Turn out onto floured surface. Knead until smooth, 2 minutes. Divide into 3 equal portions. Shape each into ball. place 2 balls on large sheet and 1 on medium sheet. Cover with kitchen towels. Let rise at room temperature until doubled (test by pressing 2 fingers gently into dough; if indentations remain, dough has risen completely), about 2 hours.
- Preheat ove to 450°F Place baking pan in bottom of oven; add water to create steam. Using sharp knife, cut 3 diagonal slits across top of each loaf. Place baking sheet with 2 loaves in oven. Bake until breads are deep brown and sound hollow when tapped on bottom, about 35 minutes. Transfer to rack and cool.
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